Creamy Mushroom Herb Pasta

Ingredients

• 8 oz mushrooms
• 12 oz fettuccine
• 2 cloves garlic, minced
• 3 Tbsp butter
• 3 Tbsp all-purpose flour
• 1.5 cups vegetable broth
• 3 sprigs fresh thyme
• 1 tsp rubbed sage
• 1/2 cup half and half
• Salt and pepper to taste

Directions

1. Rinse the mushrooms so any grit is gone, then cut them into thin slices.
2. Get the fettuccine going according to the package directions. Stop when the pasta is al dente, then drain it in a colander. It will keep softening a bit once it meets the creamy mushroom herb sauce, so resist the urge to take it too far.
3. As the pasta cooks, put the butter and minced garlic in a large skillet. Cook the garlic over medium heat for 1-2 minutes, just until it smells wonderful and has softened. Keep an eye on it, because you do not want the butter or garlic to brown.
4. Stir in the sliced mushrooms and keep cooking until they are deep brown and the liquid they give off has cooked away, 5-7 minutes. Reduce the heat a little to medium-low, sprinkle in the flour, and keep sautéing until the flour starts to cling to the bottom of the skillet and turns golden, about 2-3 minutes.
5. Pour in the vegetable broth while whisking it into the flour and mushrooms. Keep whisking until the flour has lifted from the bottom of the pan and melted into the liquid. Add the thyme, sage, and a little freshly cracked pepper. Raise the heat to medium and let the sauce reach a simmer so it can thicken.
6. Stir in the half and half, then let the sauce come back to a gentle simmer. Taste and season with salt or pepper as needed; the salt will depend on your broth, and I used about 1/4 tsp.
7. Add the drained pasta to the skillet with the sauce. Toss until it is coated, then let it warm through over medium-low heat. The pasta will take in some of the liquid and flavor, thickening the sauce a little more. Bring it to the table hot.